And Natural Hardwood Smoke

Natural hardwood smoke is created by burning wood, typically hardwoods like hickory, oak, or maple. The smoke is then captured and condensed, often through processes that remove tar and other undesirable compounds. This concentrated liquid smoke is used to impart a smoky flavor to foods without traditional smoking methods.

Liquid smoke is added to foods to give them a smoky taste and aroma, mimicking the flavor of traditionally smoked foods. It's commonly found in processed meats, fish, sauces, snacks, and seasonings where a smoky profile is desired.

Natural hardwood smoke flavoring is generally recognized as safe (GRAS) by the FDA for use in food. Studies have looked into the compounds present in smoke, such as polycyclic aromatic hydrocarbons (PAHs), but typical consumption levels are not associated with adverse health effects. International bodies like JECFA have evaluated smoke flavorings. Evidence on long-term effects at very high intake levels is still being researched.